For flavor this one is great. However there is to much liquid used and it came out runny and doughy. I made a second one and didn't use the liquid with the peaches. This one was cooked through but was still wet in the center and had a heavy taste of butter. I will keep trying and start cutting the ammount of butter until it loses the heavy butter taste.

This is a great recipe that needs a few modifications. I made it as is and it took an hour to bake, and even then it was really soggy in some spots. Definitely drain most of the peach juice, and add the peaches first, then the crust mixture on top.

Awesome!!!!! I perfect this every time I make it! For more taste, I add 2 tsp vanilla to the sugar and self rising flour and before the dish goes in the oven I add a little more vanilla to the top as well as cinamon. Again...a hit every time!!!!!!!!!!!!!!!!!!!

I am basing my review off of my mom`s recipe. The recipes are very similar. The only difference is that she uses regular flour (add 2 t of baking powder) and the sugar is only 3/4 a cup of white sugar if using canned peaches. For fresh soak in an added 3/4 c of white sugar. Also, she adds 1/4 t of salt. I use 1 t of vanilla extract and for the milk half the 3/4 c is half and half and the other half is whipping cream. I have always baked it in a an 8x8 dish (CLEAR GLASS for fruits always) and never ended up with a soggy cobbler.

This is really good and exactly what my husband was wanting. I prefer pie crust cobblers, but hubby likes his peach cobblers like this. It is quick and simple to make. I made it with peaches we canned at home so it was especially yummy. I think I would add a touch of cinnamon next time for another flavor. Definately a keeper!

This recipe is delicious and easy. It has become a standard for parties when I don't have a lot of time to bake a dessert. I hate canned fruit, so I like to substitute a mix of fresh or frozen peaches and blackberries (simmered for about 20 minutes with a tablespoon of honey, 1/4 cup water and a sprig of fresh mint. Yum!

This is just like my great Grandmother's recipe! I added just a little more butter, I think it was 2 Tablespoons. I also added another can of peaches, and baked it in a 9 by 13 inch non-stick pan and baked it fo about 1 hour. But i love this recipe!!!

Great recipe. Just what everyone loves here in GA!

This recipe was pretty good. I made many of the changes suggested by other readers. It was good, but not great.

i found the crust too sweet. and too sticky from the peach syrup. so i ended up using half the sugar the 2nd time and mixed brown and white sugar together. i also mixed this recipe wit a peach crisp recipe. put the crust mixture on the bottom and crisp on top to tasted better the second time. also i advise to add cinnamon.

Very good! Very easy! As long as I keep a can of peaches in the cupboard, we can have dessert anytime. I would like to tell you how it was leftover, but there wasn't any left when I got up this morning. Everyone had some after dinner, and then it disappeared overnight! Thanks a million for sharing this easy delicuous recipe!

I liked this recipe but I did alter it a bit. I omitted the nutmeg. I used 1 cup of white sugar and 1/2 cup of brown sugar, I used the peaches in the can with heavy syrup, I did drain some of the juice but not all. I let my mixture simmer for about 45mins in a pot. I poured it in a pan and added the spoonfuls of topping and put it in the oven for about 30 minutes. This was my second time trying a peach cobbler and the first time my family didn't care for at all. This one they loved. They even congratulated me. I will use this again.

Baked for longer than directed and it was still a little runny. This does taste great though, especially after letting the flavors combine over night. Wonderful heated up!

I was disappointed how the cobbler turned out. I should've drained the juice from the peaches, as the cobbler turned out soupy. I did add cinnamon to the crust. I'm not sure if I would give this another try.

I used a can of peach pie filling, regular flour with a teaspoon of baking powder, and cooked an extra 15-20 minutes, so about an hour total. turned out great.

This was really good! Following some advice I changed the sugar to 3/4c white and 1/4c brown. I also added some cinnamon and vanilla to the "crust" mixture. Instead of one large can of peaches I had 2 smaller ones so I drained one and left the other in the syrup. Baked for about 40 min and it came out wonderfully! I had no problem with sogginess like others said. **Update** I've made this twice now and I think "sogginess" is dependent on baking dish size. First time I did it in a larger dish with absolutely NO sogginess, second time in a smaller dish and the middle was all mushy. And a couple of hand fulls of oats over the top of the peaches really added something great to this!

This recipe turned out very soupy. There was so much juice in the peach part that the topping just sunk in and disappeared (it might need some thickening agent). Also, the baking soda made it taste kind of bitter. It's too bad--it was for a bunch of guests and I was very embarrassed at how it turned out.